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Ina Garten-Inspired Bourbon Pecan Pie (Non-Alcoholic)

Ina Garten-Inspired Bourbon Pecan Pie (Non-Alcoholic) - recipe card
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A rich, gooey pecan pie with a flaky, buttery crust and a deep caramel-like filling, minus the bourbon. The non-alcoholic spirit alternative and vanilla extract mimic the warm, oaky notes of the classic, while toasted pecans add crunch in every bite.

Ingredients

Scale
  • For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 1 tbsp granulated sugar
  • 1/2 cup (1 stick) unsalted butter, cold, cut into 1/2-inch cubes
  • 3 to 4 tbsp ice water
  • For the filling:
  • 1 cup light corn syrup
  • 3/4 cup packed dark brown sugar
  • 3 large eggs, room temperature
  • 2 tbsp unsalted butter, melted and slightly cooled
  • 1 1/2 tsp non-alcoholic bourbon spirit alternative (or 1 tbsp apple cider)
  • 2 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1 1/2 cups pecan halves, toasted

Instructions

  1. Make the crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and toss to coat. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter lumps, about 2-3 minutes. Drizzle 3 tablespoons ice water over the mixture and toss with a fork until the dough just holds together when squeezed; add the remaining 1 tablespoon water if needed. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes or up to 2 days.
  2. Preheat the oven to 375°F (190°C) with a rack in the lower third. On a lightly floured surface, roll the chilled dough into a 12-inch circle, about 1/8 inch thick. Transfer to a 9-inch pie plate, gently press into the corners, and trim the overhang to 1/2 inch. Fold the overhang under itself and crimp the edges decoratively. Prick the bottom and sides all over with a fork. Freeze the crust for 15 minutes to set the butter and prevent shrinkage.
  3. Blind-bake the crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment and weights. Bake for another 5-7 minutes, until the bottom looks dry and pale golden. Remove from the oven and reduce the oven temperature to 350°F (175°C).
  4. Meanwhile, make the filling: In a medium bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, non-alcoholic bourbon alternative, vanilla, and salt until smooth and well combined. Stir in the toasted pecan halves. Pour the filling into the warm, par-baked crust, spreading the pecans evenly.
  5. Bake the pie at 350°F (175°C) for 40-45 minutes, until the filling is set around the edges but still slightly jiggly in the center (it will set further as it cools). If the crust edges are browning too quickly, cover them with foil strips after 25 minutes. Transfer the pie to a wire rack and let cool completely, at least 2 hours, before slicing. Serve at room temperature or slightly warm.

Notes

Storage: Cover tightly and store at room temperature for up to 2 days or in the refrigerator for up to 4 days. Freezing: Wrap the cooled pie tightly in plastic wrap and aluminum foil; freeze for up to 2 months. Thaw overnight in the refrigerator. Reheating: To serve warm, place slices in a 300°F (150°C) oven for 5-7 minutes, or microwave individual slices for 15-20 seconds. Do not overheat, as the filling may become runny.

Nutrition

Keywords: bourbon pecan pie, pecan pie, non-alcoholic pecan pie, easy pecan pie, classic pecan pie, holiday dessert, Thanksgiving pie, Southern dessert, pecan pie recipe, homemade pie crust, caramel pecan pie

Find it online: https://inagartencooks.com/ina-garten-inspired-bourbon-pecan-pie-non-alcoholic/